Yellow Rice with Peppers and Tomato Sauce is a family favorite summer side dish. It goes well with grilled food, but you can just eat it as it is. I grew up enjoying rice with peppers and tomato sauce. That being said, I loved mopping […]
Search Results: peppers
For some people letting go of summer is hard, and some people live with summer all year round. We make this recipe all summer long and I am officially letting go of summer with these amazing Sweet Pan-Roasted Peppers with Garlic Infused Sauce. I am […]
One more recipe that I can say with the confidence I know how to make blindfolded. Stuffed peppers are one of those meals that it doesn’t take too much of your time, meaning once it’s done with prep, you just let it simmer. The incredible taste and comfort that you get out of this absolutely amazing. I was mentioning in this post, how many dishes from when the Ottoman Empire was ruling left its trace in the cuisine of Southeast Europe, and the Balkan Peninsula.
I am one of those people or you can call me a nerd, that look deep into the history of the recipes. Actually, I did grew up with these kinds of dishes, but when you start researching, connect dots, finding the root, it is just mind-blowing what you can find.
Some would refer stuffed peppers or any vegetable that is stuffed as a “dolma”, and I do call it that way too. Not only that I love stuffed peppers but also sarma (rolled stuffed cabbage leaves), yaprak (stuffed grape leaves /or Collard greens) etc.
You can pretty much stuff them with ground lamb, pork, chicken and most common is with a beef and rice. Unique taste and aroma that particularly beef gives to me are simply irreplaceable, however, there are of course options like I said that you can change it and use any ground/minced protein that you and your family prefer.
I am a complete sucker for dishes that slow cook on a stove in the fall or winter time. It’s one of the things that I am actually looking forward to. You can hear boiling bubbles in the pot, aroma wrapping your whole house and you can’t wait to dig in and mop the floor of your plate with freshly baked bread. Dishes like that are making me happy, extremely happy and I hope it will do the same for you.
Stuffed Peppers with Ground Beef and Rice
- 1 tbsp. Oil
- 5-6 Peppers Any on hand /read notes
- 1 lb Ground Beef
- 1/4 onion shredded
- 3 garlic cloves minced /or 1 tsp garlic powder
- 1/2 cup rice
- 1/3 tbsp. Ground black pepper
- Meat seasoning to taste or salt
- 2 cups Beef Broth
- 2-3 cups water
- 8 fl oz tomato sauce
- 1 bouillon cube
- 1 tsp. smoked paprika
- 1 dry bay Leaf
- Seasoning/or salt to taste
- Potatoes quartered
- Carrots sliced
- 1 tbsp. Flour/or cornstarch
- 2 tbsp. Tomato sauce
- splash of water
- Wash peppers and push the top of the peppers inside(pressure), then pull the core out and clean out leftover seeds. If you are using small sweet peppers, it's easier to just cut the top off. Set aside.
- Mix meat mixture; add ground beef, onion, garlic, seasoning and mix to combine. Add rice and knead/mix again.
- Prepare large pot. Stuff each pepper with the meat, if any leftover meat just makes small meatballs and fill the gaps in between, and lay each stuffed pepper in the large already greased pot.
- Mix together beef broth, and water, then pour in the pot over the peppers. add bouillon cube, tomato sauce, and season to taste.
- Add potatoes and carrots in between and on top. Place bay leaf and turn the heat on high until it boils. Once it boils turn the heat on simmer/low, cover with a fitted lid and let it simmer for at least 45 minutes, preferably 50. Check if you need to add more water because the liquid will reduce.
- Once it's cooked, just mix quick roux- flour, warm water, and tomato sauce. Mix until smooth. Then add smooth roux in the pot. Push down the peppers to slightly mix it, or you can shake the pot too to mix the roux with the sauce. It will become a thickener.
Bell peppers here are pretty huge, so I usually use 4-5 bell peppers and fill gaps with sweet (small) peppers. I actually like small ones because they are tender and cook faster, although you can use any color or size. If you find smaller bell peppers then use more peppers. Stuff peppers are very good the next day or the day after. I place them in the airtight container with fitted lid. You can keep it in the fridge for up to 3 days, just reheat and heat.
Happy beginning of the week! I am already looking forward to Friday, aren’t you, too? Again I’ve been busy in the kitchen making those quick and simple recipes that even my 10 years old can do it. In fact, last night all three of them were […]
I have been digging around to find easy recipes to share. This one today is the inspiration of Spanish popular dish Paella. There is near hundreds of Paella recipes. Everyone has their own household traditional way to make it. Paella is a typical Spanish recipe and […]
I like stuffed peppers, but I really love Potato Stuffed Peppers.
That being said, I am making them often during summertime. This is one of those quick and easy recipes. It goes well with any meat, fish or perhaps just like this.
Well, if you ask me, it is really an amazing side dish.
It is a very tasty combination of potatoes, peppers, and onion. It got a bit of spiciness from chili and ground black pepper.
In addition, it is almost magical once you take the first bite. However, it might just a sweet reminder of my childhood. Food that I have enjoyed while growing up.
Certain food just brings back a flood of memories, and I love food memories rather than anything else in the world.
It just evokes a beautiful fuzzy feeling every time those dishes produce an amazing aroma in my very own kitchen.
We are talking about the burek, sarma, goulash, and so many other dishes that I love with my whole heart.
I am glad to say that my kids really enjoy dishes that I grew up with as well. Well, I guess if you cook at home for them they will miss that food after going to college or on a trip.
Hey, if you make these tasty Potato Stuffed Peppers or any other recipe from my blog, please tag me on INSTAGRAM. @sandraseasycooking using hashtag #sandraseasycooking.
Thank you so much in advance for your love and support!
- 4 Bell Peppers
- 1/2 teaspoon salt
- 2 Large Potatoes shredded, about 1 1/2 pound
- 1 Yellow Onion shredded
- Salt to taste OR Vegeta MSG-free seasoning to taste
- 1 teaspoon Ground Black Pepper
- Few Sprinkles of Chili peppers
- 2 tablespoons Olive oil
- 1 tablespoon Breakstone's Sour-Cream per each half of the pepper, optional
- Preheat the oven to 375 degrees Fahrenheit
- Wash peppers and cut in the halves; Take all the seeds out.
- Sprinkle with a bit of salt and just lightly spray or oil the peppers
- Place in the oven and bake for 10 minutes or until you are finished with a filling.
- Meanwhile, peel and shred the potatoes and onion.
- Add salt to taste, ground black pepper, and chili peppers and oil. Mix the filling until all combined.
- Take the peppers out of the oven and stuff them with the filling mixture until each half is full.
- Once you are done stuffing all the peppers, cover the baking pan with an aluminum foil for the first 15 minutes then remove the alum. foil and continue baking uncovered on 375 degrees for 40 minutes or until potatoes are done.
- Serve immediately!
This can be stored in the airtight container for a few days. Just reheat and eat, however, it's better if served right away.
You can grill these stuffed peppers but it needs to be slightly hugged or wrapped with alum foil to prevent from burning. You can add/spread Sour Cream when you pull the potatoes out and bake for an additional 10 minutes.
I could eat this delicious Roasted Cauliflower and Cheese probably every other day. Well, I like calling this Mac-flower and Cheese ’cause I used Cauliflower instead of macaroni. This recipe blew my Instagram account after food52 reshared my picture of Mac-flower and Cheese. Since I […]
Salmon and Vegetables Sheet Pan Dinner is the best. Not only that you can mix and match vegetables, but it is all year round kind of meal. Don’t you agree? One of our favorite fish is salmon. We just love salmon made any way possible; […]
Simple Halibut Burger Recipe is a must-try. I believe that this is one of the best burgers I have ever made. It is so juicy, tasty and just enchanting.
My kids had these as a traditional burger in a bun, with pickles, tomato, and condiments. However, my husband and I loved it in my amazing side dish, Yellow Rice with Peppers and Tomato Sauce.
Goodness! That meal was fitting for a king and a queen. It was so tasty that I wished we had leftovers.
This burger is approachable with accessible ingredients. If you like tuna cakes, then you will love these for sure. Although, I have to add that the taste is far better than tuna cakes. For instance, there is nothing like using fresh fish like this Alaskan halibut.
I feel a bit spoiled and extremely grateful because I get fresh fish from Alaska every month. Sitka Salmon Shares has been a blessing to me and my family. We really love fish, but after getting from this monthly subscription, I know what a difference it has made for us.
Sometimes, it is total through back to the ’80s when we would vacation for weeks at the Adriatic Sea. We would eat freshly caught seafood all the time. Nonetheless, over the years you forget how wild salmon taste or cod.
My family loves going on fishing trips and I really appreciate all the catch that my boys would bring o our tend. However, can you even imagine getting a full box, a bounty of delicious fish every month?
We are talking about three species of wild salmon and four species of whitefish, all seasonally home-delivered to your doorstep through our Community Supported Fishery. Perhaps Wild Alaskan sockeye salmon, pot-caught spot prawns, and more sounds better to you?
Check it out here:
Now, let us talk about fish. I got my fish from Sitka Salmon Shares, but allow me to tell you a bit more about them. I believe in this company, and I love what they are doing.
Fish is without a doubt the best one that I had in a long time. You will not be disappointed, plus the fish comes to your fantastic doorstep but read more about Sitka Salmon Shares below.
SITKA SALMON SHARES IS:
Wild: Wild-caught from the pristine waters of Southeast Alaska
Community-based: Sourced from traditional fishing communities. Supported by a Midwest community of conscious consumers.
Premium: Harvested and hand-processed individually. lash-frozen at the peak of freshness to ensure the highest quality, guaranteed.
Sustainable: Harvested using hook-and-line methods to minimize negative ecological impact.
Traceable: The only fully-integrated Midwest CSF. 100% traceability from boat to doorstep.
Just: Owned by a collective of carefully selected small-scale family fishermen, all of whom retain 20-30% more of the retail value or their harvest.
Convenient: Home delivered directly to your door, with recipes, newsletters, and more
Conscious: Carbon offsets purchased and 1% of revenue donated back to the wild.
If you make Simple Halibut Burger Recipe or any other recipe from my blog, please tag me on Instagram. @sandraseasycooking using hashtags #sandraseasycooking. Thank you so much!
Instead of regular beef burgers why don't you make a little switch and make this amazingly delicious and I might add Simple Halibut Burger Recipe. You will not regret it because my halibut burgers are not only simple but extremely tasty as well.
- 1 pound halibut burger meat
- 2 tablespoon olive oil
- 1 large organic egg
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 1/4 cup fresh parsley, chopped
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon grated lemon zest
- 1 tablespoon freshly squeezed lemon juice
- 1/4 red onion, diced
- 1/2 cup bread crumbs, plus 3 tablespoons extra
- If your halibut burger meat is frozen then defrost first. I like placing mine in the fridge overnight and mix the ingredients in the morning so it could marinate all day in my fridge for the best-tasting burger.
- Prep and measure everything, then combine all the ingredients in one large bowl.
- Line a tray, plate or a baking sheet with silicone baking mat, parchment paper or even plastic wrap would work. This will get the burgers off the tray easily.
- Divide the mixture meat into 4 and roll each portion into a ball. Press the balls down gently with your hands to form 4 patties. Sometimes I make them a bit smaller; you could get 6 smaller patties or 4 thicker once. 4 patties would make a bit over 4 oz burger patty.
- Coat each patty with the breadcrumbs on both sides then place on the tray/plate. You can use any breadcrumbs on hand; panko, plain, Italian style, etc.
- Now, cover and refrigerate for at least 1 hour to up to 12 hours. Allowing burgers to marinate in the fridge will help them bind better as well as cook easier, plus the flavor will be that much tastier.
- Turn your stove to medium-high and heat cast-iron skillet or just a frying pan if you do not have a cast-iron skillet.
- Add the patties, in batches, and cook until browned on the bottom, 2 minutes on one side then flip and cook 3 minutes on the other, flip again and let t cook for an additional two to three minutes, adjusting the heat if necessary. The patties will feel firmer in the center when done.
- They are great the next day as well, just make sure to refrigerate them.
You may use some dill as well for the fresh burgers. Also, green onions work well with this mixture.
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This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #MarinadesWithMazola #MakeItWithHeart #CollectiveBiasChicken Chicken Fajita Skewers are fresh, tasty, healthy, colorful, and the ultimate summer grilled food that everyone loves. We do not include Mazola® Corn Oil only […]